Impact of Physio-Chemical Modifications on the Cold Gelling Properties on Highly Concentrated-Micellar Casein Concentrate (HC-MCCC)
Highly Concentrated Micellar Casein Concentrate (HC-MCC) is a food product that is obtained from the microfiltration of skim milk. It is then concentrated via diafiltration and vacuum evaporation, resulting in a solution of casein micelles with a concentration ranging from 17-23%.
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